Snacks-to-go: ricotta spinach frittata
Spinach Vegetables Cheese Italian
Last updated 6/12/2012 1:23:25 AM. Recipe ID 56483. Report a problem with this recipe.
Title: Snacks-to-go: ricotta spinach frittata
Categories: Vegetables, Cheese, Italian
Yield: 8 Servings
1 Onion, chopped
2 tb Olive oil
1/2 c Ricotta cheese
10 oz Frozen spinached, chopped,
-thawed and squeezed dry
1/3 c Parmesan, freshly grated
1/2 ts Dried basil
1/2 ts Salt
1/4 ts Pepper
1 pn Nutmeg
8 Boston/leaf lettuce leaves
In 9-inch pie plate, toss onion with oil; bake in 400F
200 c oven for 10 minutes.
In bowl, mix ricotta, spinach, Parmesan, basil, salt, pepper, nutmeg
and eggs; stir in onion.
Brush oil remaining in pie plate up side of plate; pour in egg
mixture. Bake in 400F 200C oven for 20-25 minutes or just until
centre is set. Do not overbake.
Let cook to room temperature. Cut frittata into wedges. Place each on
1 side of lettuce leaf; fold other side over frittata. Wrap snugly in
plastic wrap. [Frittata can be refrigerated for up to 1 day]
Variation: pop frittata into a pita half with a little Dijon mustard,
mayonnaise and lettuce.
Per Serving: about 145 calories, 9 g protein, 11 g fat, 4 g
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